Manchester-based food blogger, lover of all things food and drink.

Leek and potato soup

Soup is one of my favourite winter lunches. A delicious soup with a good hunk of bread is perfect for those cold days. Soup is such a simple dish to make, I don’t know why you would ever buy it. Just make a big batch up and freeze in portions ready for those days you just don’t have time to cook lunch.

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The recipe below is an adapted version from a Soup recipe book by The Women’s Institute, get the recipe book here. This soup book has tons of really simple, tasty and healthy soups to try out.

A couple of small tweaks to quantities and timings to get the soup a little thicker, but relatively similar to the one in the book. Let me know how you find it in the comments below 😀

Add salt and pepper to taste and then reheat and serve. This soup can be kept in the fridge up to a week, and frozen for up to 6 months. I freeze in soup bags like these one’s here. Super handy for stocks, soups and sauces.

Sprinkle with chives and a dollop of cream (if you so wish) and enjoy!